A barbecued T-bone is pretty hard to beat. These are marinated
in the pickling liquid from a jar of chillies to impart a little
tang. While the barbie is on, throw the corn on, too, for an
2 tspground cumin100 mlpickling liquid from jarred pickled chillies2garlic cloves, finely chopped4T-bone steaks (about 300gm each)Corn, pickled chilli and avocado salad2corn cobs, husks and silks removedFor drizzling:olive oil60 ml(¼ cup) extra-virgin olive oilJuiceof 1½ limes, or to taste1 tbspsherry vinegar½garlic clove, finely chopped2ripe avocados, halved and cut into wedges80 gmfeta, coarsely crumbled1 cup(loosely packed) coriander¼Spanish onion, thinly sliced3pickled chillies, thinly sliced
Dry-roast cumin in a small saucepan until fragrant (10-15 seconds), then combine in a bowl with pickling liquid and garlic, and season to taste. Place steaks in a container large enough to hold them snugly in a single layer. Pour on pickling liquid mixture, turn steaks to coat, cover and set aside to marinate at room temperature for 45 minutes to 1 hour.
For corn, pickled chilli and avocado salad, heat a char-grill pan or barbecue to medium-high. Drizzle corn with oil, season to taste, then grill, turning occasionally, until charred and tender (10-15 minutes). When cool enough to handle, cut kernels from cobs and set aside. Combine extra-virgin olive oil, lime juice, vinegar and garlic in a bowl and season to taste. Just before serving, add corn, avocado, feta, coriander, onion and pickled chilli, season to taste and toss to combine.
Drain steak, pat dry with paper towels, drizzle with a little olive oil, season to taste and grill, turning once, until browned and cooked to your liking (2-3 minutes each side for medium-rare). Set aside to rest for 10 minutes, then serve with corn, pickled chilli, corn and avocado salad.